Lemon Cheesecake Squares With Fresh Berries
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
16
ingredients
- 9 whole graham crackers
- 5 tablespoons butter
- 8 ounces cream cheese, room temperature
- 1⁄3 cup sugar
- 1 large egg
- 3 tablespoons sour cream
- 2 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon peel
- 1 teaspoon vanilla extract
- fresh berries
directions
- Preheat the oven to 350 degrees. Fold a 16 inch long piece of foil to an 8x16 inch strip; place in a 8x8x2 inch baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil.
- Place graham crackers in heavy-duty plastic bag. Using a rolling pin or mallet, crush crackers finely. Melt butter in a medium skillet over low heat. Remove from heat; add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. Bake crust until deep golden, about 12 minutes. Cool crust completely while preparing filling.
- Using an electric mixer, beat cream cheese and sugar in a large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel and vanilla. Spread batter over crust.
- Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.).
- Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with berries. Chill until ready to serve, up to 3 hours. Serve Chilled.
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RECIPE SUBMITTED BY
I am a stay at home MOM who spends a lot of time cooking for my family. It is one of my main hobbies. I am also an avid quilter and reader. I love trying new recipes and often have more on my list to try than I will ever get around to making.
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